JP2000342195A - Raw material for food and beverage, and food and beverage containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a raw material for a food and beverage, without having a sticky feeling, and having various activities such as an emulsifying activity, a thickening/gelling activity, a shape-holding activity, a water content-holding activity, etc., by constituting it with a specific cellulose and water as a dispersing medium. SOLUTION: This raw material for a food and beverage comprises a cellulose having <=100 mean degree of polymerization(DP), <=0.1 fraction of cellulose I type crystalline component and <=0.4 fraction of cellulose II type crystalline component and water as a dispersing medium, and contains the dispersed cellulose material having <=5 μm mean particle diameter of constituting cellulose. Further, it is preferable that the transmittance of the cellulose dispersion prepared as having 0.05 wt.% cellulose concentration toward a visible light having 660 nm wave length, is >=40% and to prepare the food and beverage by incorporating 0.01-6 wt. % cellulose.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed food or drink raw material and a processed food or drink containing the same. More specifically, the present invention relates to a food or drink (ie, a processed food or drink and a processed food or drink raw material) containing a micronized cellulose dispersion having a low degree of polymerization and low crystallinity.

[0002]

BACKGROUND OF THE INVENTION Dietary fiber is classified into water-soluble dietary fiber and sparingly soluble dietary fiber. Specific examples of the hardly soluble dietary fiber include natural cellulose obtained from cotton and wood, bran such as wheat, cereal cellulose such as okara and soybean meal, and citrus peel. For example, cellulose is widely used as a food additive or a food material for the purpose of a dispersion stabilizer of food and drink components, a bulking agent, a substitute for fats and oils as well as diet foods and health foods. In addition to these dietary fibers, in addition to being formulated to promote intestinal regulation, which is one of the purposes of ingestion from ancient times, in recent years, liquid, creamy or pasty foods have reduced calorie, taste and It has been added to improve the texture.

[0003] For example, Japanese Patent Application Laid-Open No. Hei 4-218357 discloses that the particle size of 50% of the total volume of cellulose particles is 0.3 to 0.3%.
Processed food in which a fine particle cellulose material having a cumulative volume ratio of particles of 6 μm and 3 μm or less of 25% or more is dispersed, and a food raw material comprising an aqueous suspension containing 2% by weight or more of the micronized cellulose Is described. In the invention described in the publication, natural cellulose such as wood pulp and purified linter (cellulose type I crystal), regenerated cellulose from a viscose solution or copper ammonia solution, and cellulose obtained by washing alkali cellulose with water (cellulose type II) A finely divided cellulose-based material obtained by a wet pulverization treatment following a depolymerization treatment of a cellulose material such as a crystal) is used.

[0004] The finely divided cellulosic material obtained by depolymerizing natural cellulose (cellulose type I crystal) and wet-pulverized described in the above publication contains a cellulose type I crystal component, and thus has an average degree of polymerization. Cellulose I below 100
This is clearly different from the cellulose dispersion of the present invention comprising cellulose having a fraction of the type crystal component of 0.1 or less. Further, even in the case where regenerated cellulose or alkali cellulose is used as a starting material, the degree of crystallinity is higher than that of the starting material cellulose because the finely divided cellulose is obtained through the depolymerization and wet pulverization steps. In addition, the present invention differs from the present invention in that a low-crystalline substance having a fraction of cellulose type II crystal component of 0.4 or less such as the cellulose of the present invention cannot be obtained.

[0005] Also, Japanese Patent Application Laid-Open No. Hei 8-00190 discloses that
There is disclosure of a food product using a thickening polysaccharide in which part or all of the thickening polysaccharide is replaced with cellulose, or which is produced using cellulose in addition to the thickening polysaccharide. Cellulose described in the publication is cellulose I crystalline cellulose such as microfibrous cellulose, microcrystalline cellulose, bacterial cellulose and the like, and differs from the present invention because it is highly crystalline.

Japanese Patent Application Laid-Open No. Hei 10-212227 discloses an invention in which an aqueous paste composition containing 5 to 40% by weight of bar-shaped dietary fiber having a length of 5 μm or less is applied to food. However, the cellulose in the cellulose dispersion of the present invention has an average degree of polymerization (DP) of 100 or less, a cellulose I type crystal component fraction of 0.1 or less, and a cellulose II type crystal component fraction of 0.4 or less. Is the following,
The present invention is different from the present invention because it is not rod-shaped.

[0007] In addition, these conventional celluloses hardly express or have low emulsifying functions. Therefore, it is necessary for emulsified processed foods such as ice cream, whipped cream, margarine, and dressing to be used in combination with an emulsifier. there were. In addition, the existing cellulose food ingredients mentioned above,
Since it is provided only as a white powder or a white suspension, there is a problem that it cannot be basically blended into foods and drinks that require transparency.

[0008]

DISCLOSURE OF THE INVENTION The present invention relates to a food and drink raw material having various properties such as an emulsifying action, a thickening / gelling action, a shape retaining action, a moisture retaining action, etc., which contain only a cellulose dispersion. The purpose is to provide food and drink containing it.

[0009]

Means for Solving the Problems Already, the present inventors have proposed P
According to CT / JP98 / 05462, finely divided cellulose particles having low crystallinity have a network structure in which water is dispersed in water or various dispersion media at a very high level, and have high transparency.
They have found that they are extremely effective as dispersion stabilizers, gelling agents and humectants. Based on these findings, the present inventors have found that a dispersion comprising the above-mentioned microcrystalline cellulose particles having low crystallinity (hereinafter, referred to as a cellulose dispersion) is extremely useful as a processed food and drink raw material and a processed food and drink. That is, the present invention has been completed.

That is, the present invention provides (1) an average degree of polymerization (D
P) is 100 or less, the cellulose I type crystal component has a fraction of 0.1 or less, and the cellulose II type crystal component has a fraction of 0.4 or less, and water as a dispersion medium, and is constituted. A food or drink raw material comprising a cellulose dispersion having an average particle size of cellulose of 5 μm or less, (2) a cellulose concentration of 0.05% by weight.
Wherein the transmittance of the cellulose dispersion to visible light having a wavelength of 660 nm is 40% or more when (3) the food or drink raw material according to (1) or (2) is used. (4) The food or drink as described in (3) above, which contains 0.01 to 6% by weight of cellulose.

The present invention will be described in more detail. Structural factors of cellulose and cellulose dispersion of the present invention (fraction of cellulose I-type and cellulose II-type crystal components, average particle size,
(Average degree of polymerization) was evaluated by the following method. In the present invention, the average particle diameter of the cellulose used in the present invention refers to a method in which an aqueous dispersion of cellulose is measured using a laser diffraction particle size distribution analyzer (Co., Ltd.).
Laser diffraction / scattering type particle size distribution measuring device L manufactured by HORIBA, Ltd.
A-920; lower limit detected value is an average particle diameter measured at 0.02 μm). Since the cellulose of the present invention has a property of strongly associating in a dispersion medium, a sample is prepared in the following step in order to measure the particle diameter in a state where the association between particles in the dispersion medium is cut as much as possible. did. After diluting the dispersion with water so that the cellulose concentration becomes about 0.5% by weight, a mixing treatment is performed for 10 minutes by a blender having a rotation speed of 15,000 rpm or more to form a uniform suspension. Next, an aqueous dispersion sample obtained by subjecting this suspension to ultrasonic treatment for 30 minutes was supplied to a cell of a particle size distribution measuring device, and subjected to ultrasonic treatment again for 3 minutes, and then the particle size distribution was measured. The average particle diameter of the present invention corresponds to the weight average particle diameter obtained from the volume conversion particle size distribution calculated from the Mie scattering theory.

The measurement of the fraction of each crystal component and the average degree of polymerization of the cellulose fine particles of the present invention was carried out by drying the dispersion by a method such as drying under reduced pressure to obtain a dried cellulose sample. Fraction of cellulose I and cellulose II type crystal component (referred to, respectively chi _I and chi _II.), The wide angle X-ray diffraction method (Rigaku Co., Ltd. rotor flex RU-30
0 using the following procedure. The fraction (χ _I ) of the cellulose I-type crystal component was determined by crushing the dried cellulose sample into a powder, forming the tablet into a tablet, and measuring the (I) of the cellulose I-type crystal in the wide-angle X-ray diffraction diagram obtained by the reflection method using the radiation source CuKα. 11
0) The value obtained by the following equation (1) from the absolute peak intensity h ₀ at 2θ = 15.0 ° attributed to the plane peak and the peak intensity h ₁ from the baseline at this plane interval.

[0013] Similarly, the fraction (χ _II ) of the cellulose type II crystal component can be calculated from a wide-angle X-ray diffraction pattern obtained by pulverizing a dried cellulose sample into a powder and forming it into a tablet, and using a source CuKα to obtain a reflection method. Absolute peak intensity h ₀ at 2θ = 12.6 ° attributed to the (110) plane peak of cellulose II crystal
^* And from the peak intensity h ₁ ^* from baseline in the surface separation is a value obtained by the following equation (2). the _{χ I = h 1 / h 0} (1) χ II = h 1 * / h 0 * (2) Figure 1 shows a schematic diagram for obtaining the chi _I and chi _II.

The average degree of polymerization (DP) specified in the present invention is:
The specific viscosity of a dilute cellulose solution obtained by dissolving the above dried cellulose sample in cadoxene was measured with an Ubbelohde viscometer (25 ° C.), and the intrinsic viscosity [η] was calculated by the following viscosity formula (3) and conversion formula (4). The calculated value was adopted. ^{[Η] = 3.85 × 10 -2} × M W 0.76 (3) DP = M W / 162 (4)

The transmittance of the present invention can be measured with a visible ultraviolet spectrophotometer (manufactured by Shimadzu Corporation, visible ultraviolet spectrophotometer UV-2500P).
C). First, a dispersion liquid adjusted to a cellulose concentration of 0.05% is subjected to ultrasonic treatment for 10 minutes, and the dispersion liquid is filled into a quartz cell having an optical path length of 1 cm as soon as possible. The ratio of the light intensity (the intensity of light passing through the control cell when the control sample is water, I ₀ ) to the intensity of transmitted light (the intensity of light passing through the sample cell, I _t ) ( It was defined in the I _t / I ₀₎ percentage of (%). The transmittance of visible light with a wavelength of 660 nm is generally
It is used as a measure of the turbidity of a solution, film, etc.

It is important that the cellulose in the cellulose dispersion contained in the food or drink raw material of the present invention has a low degree of polymerization, low crystallinity, and a specific dispersion state. That is, the cellulose of the present invention has an average degree of polymerization (DP) of 10
0 or less, preferably 50 or less, the fraction of cellulose type I crystal component is 0.1 or less, preferably 0.06 or less, and the fraction of cellulose type II crystal component is 0.4 or less, preferably 0.3 Or less, and the average particle diameter of the constituent particles is 5 μm or less, preferably 3 μm or less, more preferably 2 μm or less.
It is important that it is less than μm. The lower limit of the average particle size can be as low as about 0.02 μm, which is close to the detection limit of the above-mentioned measurement method. Such a dispersion comprising cellulose is highly dispersed in water as a dispersion medium and has a property of strongly associating, and thus exhibits properties as a food and drink raw material of the present invention described later. If the average degree of polymerization exceeds 100, a dispersion excellent in association property and transparency cannot be obtained. Since the cellulose of the present invention is insoluble in water, the average degree of polymerization (DP) is 20 or more. In addition, the fraction of the cellulose I-type crystal component exceeds 0.1, or the cellulose II
When the fraction of the type crystal component exceeds 0.4, a dispersion having excellent association properties and transparency cannot be obtained.

The average particle size of the cellulose constituting the cellulose dispersion of the present invention refers to a cellulose microgel dispersed in water isotropically in association with the method for measuring the average particle size of the present invention. Correspondingly, it means the size of "spread (diameter)" of cellulose when dispersed as finely as possible by means such as ultrasonic waves. The necessity of such handling depends on the form in which the cellulose of the present invention is present in the dispersion medium and the form in which existing microcrystalline cellulose (MCC) or microfibrillated cellulose (MFC) cellulose fine particles are present in the dispersion medium. Is clearly different.

That is, the cellulose of the present invention has an extremely fine fibril-like or string-like form in which fine particles having a diameter of about 0.01 μm (10 nm) are connected in a bead shape. In the cellulose dispersion of the present invention, the fine fibril-like cellulose associates to form an infinite network structure, and is isotropically dispersed in water to form a fine gel. The average particle size of the cellulose constituting the present invention (hereinafter simply referred to as the average particle size) is determined by cutting the high-associative microgel body as much as possible based on the particle size measuring method of the present invention. Value. The cellulose of the present invention has an extremely high association property, and the extent of “spreading” changes depending on the degree of cutting of the associated state. Therefore, the average particle diameter of the cellulose constituting the present invention (hereinafter simply referred to as the average particle diameter). ). For example, the average particle diameter of the dispersion of the present invention, while a sample that is left standing for a long time, may be measured to about several hundred μm when measured without performing ultrasonic treatment, When the same dispersion is measured by the particle size measurement method specified in the present invention, the average particle size is detected to be 5 μm or less. This is evidence that cellulose having a small particle size is extremely highly associated in water.

Conventional finely-divided cellulose particles include cellulose materials such as cotton lint, cotton linter, wood pulp, bacterial cellulose, regenerated cellulose fiber, and the like.
The cellulose mass is physically broken by mechanical or hydrolysis, or by a method using both of them.
For example, if the hydrolysis method is used, the degree of crystallinity increases,
Externally, it is possible to obtain a finely divided cellulose, while leaving the solid structure of the original cellulose as it is. The cellulose dispersion of the present invention has a completely different dispersion structure from such a dispersion of micronized cellulose. Even if the average particle diameter of the cellulose dispersion of the present invention is 4 to 5 μm, the existence of the particle itself, as well as the particle shape, cannot be clearly observed with an optical microscope.

On the other hand, when an aqueous dispersion of microcrystalline cellulose (MCC) having an average particle diameter of 4 to 5 μm and microfibrillar cellulose (MFC) having a width of 4 to 5 μm is observed with an optical microscope, cellulose particles are clearly observed. To be observed. Generally, MCC and MFC particles are observed in a needle shape or a rod shape. As described above, the cellulose of the present invention has the property of being extremely highly dispersed in water and capable of forming a microgel at a level equal to or lower than the wavelength of visible light.

The cellulose dispersion of the present invention and the aqueous dispersion of MCC (both having an average particle diameter of 3 μm) each having a cellulose concentration adjusted to 0.02% by weight are allowed to stand at room temperature (about 20 ° C.). When air dried and observed with a scanning electron microscope (applied voltage: 5 KV), the MCC particles had a microscopic magnification of about 50.
At a magnification of 00, it was clearly observed as needle-like or rod-like particles. On the other hand, the cellulose of the present invention has a microscopic magnification of about 5000.
At times, it was observed as irregularly shaped particles approximating spheres.

According to the present invention, the transmittance of a cellulose dispersion to visible light having a wavelength of 660 nm of 40% or more, and more preferably 6%, when the cellulose concentration is 0.05% by weight.
It is characterized by being a highly transparent cellulose dispersion of 0% or more, more preferably 80% or more. The cellulose dispersion of the present invention having a transmittance of 40% or more has an average particle diameter of 5%.
μm or less, 3.5% or less at 60% or more, further 80%
Above is 2 μm or less. The average particle size of the cellulose of the present invention is generally 0.0
About 2 μm, the transmittance of the dispersion is 95% or more,
It can be increased to almost the same level as ion-exchanged water.

Such a cellulose dispersion of the present invention is extremely highly dispersed, so that the conventional finely dispersed cellulose dispersion cannot reach, excellent dispersion stability, thickening,
It exhibits effects such as emulsification stability and moisturizing properties, and can be used as a raw material for foods and drinks having even better transparency. The dispersion medium of the present invention is usually water, but may contain a liquid that does not interfere with oral administration, such as ethanol and glycerin, if necessary.

The cellulose concentration in the food or drink raw material of the present invention is usually in the range of 0.01 to 10% by weight, and more preferably 0.05 to 6% by weight. Good. If it is less than 0.01% by weight, it is difficult to exhibit the properties of the cellulose dispersion of the present invention described below. If it exceeds 10% by weight, there is no problem in performance, but it becomes extremely viscous. For example, when it is added to a food or drink having low viscosity such as a liquid seasoning, it may be 0.5% by weight or less, or 1.5% by weight or more if the food or drink requires gel-like shape retention performance. Is desirable. When the cellulose concentration is 1.5% by weight or more, thixotropic properties are exhibited. Due to this property, it becomes liquid at the time of extrusion while maintaining the shape retention property in the tube-shaped container, so that it exerts its ability in a field having such required characteristics. When mixed with other components, it is practical because it shows properties as a liquid at the time of mixing. When the cellulose concentration is less than 1.5% by weight, no remarkable thixotropy is exhibited and the cellulose is liquid.

The food or drink raw material comprising the cellulose dispersion of the present invention exhibits the following specific effects. That is, (1) it has an action of emulsifying fats and oils in food,
Therefore, it does not require other surfactants for emulsification purposes,
(2) It has an extremely high thickening (including gelling) effect, retains the shape of food and drink components, retains liquid (prevents dripping), sedimentation /
(3) exhibits excellent dispersion stabilizing effect over a wide pH range. For example, conventional cellulose aqueous suspensions agglomerate at pH = 3 or less, and the dispersion stabilizing effect is drastically reduced. In contrast, the cellulose dispersion of the present invention has a pH
= 1 can maintain its performance. (4) Not only can water retention be high and drying and cracking can be prevented,
(3) Synergistic effect with (3), excellent in water separation prevention effect, suppression of increase in ice crystal size, and (5) Since it is composed of a highly transparent cellulose dispersion, it is difficult with conventional cellulose suspensions. It can be added to foods and drinks that require transparency, and (6) it has the effect of not giving a feeling of roughness at all even though it is a water-insoluble substance.

The performances of these (1) to (6) are based on MC
When natural cellulose such as C, MFC, bacterial cellulose and wheat bran and their suspensions are used,
It is almost impossible to expect. In addition, (7) the water-soluble polysaccharides such as starch and gums are also characterized by having no spinning property and no sticky feeling. Therefore, by using a food or beverage raw material containing the cellulose dispersion of the present invention, no existing emulsifier, dispersion stabilizer, thickener / gelling agent, water retention agent, or the like is used at all, or the amount of these used is reduced. It is possible to provide a reduced food and drink with improved texture and taste.

The food and drink raw material of the present invention is intended for ordinary cellulose-containing foods and drinks to have a non-caloric and low-calorie effect due to a dietary fiber effect and replacement of fats and oils. It is also effective. For example, when the food or drink of the present invention is applied to an emulsified liquid / semi-solid dressing, it is possible to provide a food or drink that does not use any oil or fat substitute, an emulsifier, a thickening stabilizer, or the like at all, or greatly reduces it. When applied to milk drinks such as yogurt, the separation of whey can be reduced to a considerable extent. As described above, ice desserts such as ice cream can not only reduce the amount of emulsifiers, fats and oils, and stabilizers, but also have the effect of suppressing the formation of large-sized ice crystals that tend to occur when stored for a long time.

The food or drink of the present invention can be produced by adding the food or drink raw material of the present invention to the food or drink. The concentration of cellulose contained in the food or drink of the present invention varies depending on the type of food or drink, but is in the range of 0.01 to 6% by weight. For example, in the case of foods and drinks having low viscosity (for example, soft drinks, juices, liquid seasonings, and the like), the content is preferably about 0.01 to 1.0% by weight, and foods and drinks requiring relatively viscosity (for example, 0.5 to 4% by weight for sauces and dressings, and 2 to 6% by weight for creamy and gel foods and drinks (eg, mayonnaise, jelly, pudding, etc.). Is preferred.

The cellulose dispersion contained in the food or drink raw material of the present invention can be obtained by any of the following methods including the methods exemplified in Preparation Examples 1 and 2 of the present invention. That is, the cellulose dispersion of the present invention is prepared by reprecipitating a cellulose solution obtained by dissolving cellulose in an inorganic acid aqueous solution in water or a coagulant containing 50% by weight or more of water to prepare a cellulose suspension. Obtained by a method (method 1) comprising subjecting the cellulose in the suspension to an acid hydrolysis treatment and then removing the acid from the suspension. Or, a cellulose solution obtained by dissolving cellulose in an inorganic acid aqueous solution,
A suspension of cellulose is prepared by reprecipitation in water or a coagulant containing 50% by weight or more of water, and then a dehydrated cake of cellulose is prepared from the suspension. And subjecting the cellulose to an acid hydrolysis treatment, and then removing the acid from the suspension (Method 2).

The cellulose dispersion of the present invention is obtained by kneading and / or coarsely pulverizing the cellulose dispersion obtained by the method 1 or 2 with a kneading device such as a kneader or a homogenizer, and further performing a bead mill treatment if necessary. It can be obtained by high-grade pulverization using a high-pressure / ultra-high-pressure homogenizer. When a highly pulverizing treatment is performed, a cellulose dispersion having higher transparency can be obtained. When it is necessary to mix a dispersing medium other than water, it is preferable to perform it in any step after the hydrolysis.

The food and drink of the present invention can be applied to foods and drinks of various dosage forms because the above-mentioned cellulose dispersion has various functions as described above. Good results can be obtained by devising the compounding method. For example, the cellulose dispersion of the present invention,
When mainly used as an emulsifier, there is a method of first mixing an oil component and the cellulose dispersion to form an emulsified composition, and then adding other components. There is also a method in which an oil / fat component and an excessive amount of the cellulose dispersion for emulsifying the oil / fat component are mixed to form an emulsified composition, and then other components are added. In this case, an excess of the cellulose dispersion is preferable because it can exhibit functions other than the emulsifier. In any case, existing emulsifiers such as casein, lecithin and sugar ester may be used in combination.

When mainly used as a thickening / gelling agent, the cellulose dispersion whose cellulose concentration is adjusted so as to finally have a desired viscosity is mixed with another compounding component. Good. Even in the case of an emulsified product, the liquid dispersion, the viscous liquid, and the gel-like food or drink can be obtained by mixing the cellulose dispersion and the compounded components after the emulsification. For example, a food or drink such as a liquid seasoning having a desired viscosity can be prepared without using a thickener such as pectin, carrageenan, guar gum, and sodium alginate, or by using the thickener in combination. In particular, the present invention is effective for the production of various drinks and foods containing components having high sedimentation properties such as fruit grains. It is also suitable for high-viscosity / gel-type foods and drinks such as jelly, pudding, and yogurt.

The food or drink of the present invention may contain, in addition to the cellulose dispersion, existing emulsifiers, emulsion stabilizers, thickeners, gelling agents,
A water retention agent or the like can be used in combination. Foods and drinks described in the present invention, mayonnaise, dressing, sauces, sauces, soups, seasonings such as processed tomatoes, curry, coconut, meat sauce, stew, retort foods such as soups, chilled foods, hamburgers, bacon, Processed meat products such as sausage, salami sausage, ham, etc., kamaboko, chikuwa, fish meat ham / sausage, fried kamaboko, etc., bread, raw noodles, dried noodles, macaroni, spaghetti, Chinese bun skin, cake mix, premix , White sauce, processed flour such as gyoza and spring rolls, canned foods such as curry, sauce, soup, tsukudani, jam, canned food, candy, chocolate, biscuits, cookies, rice crackers, Japanese confectionery, western confectionery , Snacks, sugar candies, puddings and other confectionery, fries, croquettes, dumplings,
Cooked products such as Chinese buns, vegetable paste, minced meat,
Pastes such as fruit paste and seafood paste.

In addition, there are dairy products such as ice cream, ice milk, lacto ice, whipped cream, condensed milk, butter, yogurt, cheese, white sauce and the like, and processed fats and oils such as margarine, fat spread and shortening. In addition, carbonated beverages, fruit or fruit-containing beverages,
There are drinks such as milk drinks. For example, carbonated drinks such as cola,
There are fruit drinks such as fruit drinks containing carbonated, alcoholic, and dairy products, and lactic acid / milky drinks such as coffee milk, cocoa milk, fruit milk, and yogurt.

As described above, in the food and drink of the present invention, since the cellulose dispersion of the present invention has various functions as described above, not only can the components be simplified and the amount of addition can be reduced, but also the graininess can be reduced. It is possible to avoid a decrease in texture / taste such as a feeling, sticky and sticky feeling.

[0036]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described by way of examples. The average degree of polymerization in Examples and Comparative Examples (DP), the fraction of chi _I component, the fraction of chi _II components, measurement of the average particle size and the transmittance was carried out by the above-mentioned measurement method.

[0037]

Preparation Example 1 A preparation example of the cellulose dispersion of the present invention will be described. A sulphite pulp sheet (average degree of polymerization, DP = 550) cut into chips of 5 mm × 5 mm is uniformly dissolved in a 65% by weight aqueous sulfuric acid solution at −5 ° C. so that the cellulose concentration becomes 6% by weight. Obtained. The cellulose dope was poured into 2.5 times by weight of water (5 ° C.) while stirring, and the cellulose was precipitated and aggregated in flocs to obtain a suspension (15 ° C.). 85 ° C
, And then sufficiently washed with water and depressurized dehydration until the pH becomes 4 or more. Subsequently, the resultant is washed once with dilute ammonia water, washed with ion-exchanged water, and further centrifuged by a centrifuge (Co., Ltd.). HIMACCENT, manufactured by Hitachi, Ltd.
RIFUGE, CR20B2 type, rotor: R14A,
(14000 rpm) for 30 minutes.
A transparent paste-like gel (GO sample) having an H of about 7 and a cellulose concentration of 6.8% by weight was obtained. This G0 sample was kneaded with a vacuum kneading machine (PVK-3 type, manufactured by Mizuho Industry Co., Ltd.) for 10 minutes to form an aqueous gel (G1 sample).
Was prepared. The cellulose concentration of this G1 sample was 6.8% by weight. Table 1 shows the properties of the G1 sample.

[0038]

Preparation Example 2 The G1 sample was diluted with ion-exchanged water to a cellulose concentration of 5.5% by weight and mixed with a blender for 5 minutes.
The diluted sample is passed through an ultra-high pressure homogenizer (Micr
An aqueous fluid gel (G2 sample) was obtained by treating the product four times with a fluidizer M-110EH, manufactured by Mizuho Industry Co., Ltd., at an operating pressure of 1750 kg / cm ² . Table 1 shows the properties of the G2 sample.

[0039]

[Table 1]

In the following examples, foods and drinks of the present invention were prepared using G1 and G2 samples whose cellulose concentration was appropriately adjusted. For example, a G1 sample whose cellulose concentration has been adjusted to 4% by weight is indicated as "G1-4.0 sample".

[0041]

Examples 1 and 2 and Comparative Example 1 <Mayonnaise-like dressing> Using G2-4.0 sample, mayonnaise (Example 1) having a composition shown in Table 2 and containing no fats and oils (Example 1), and some fats and oils Substituted mayonnaise (Example 2) and existing mayonnaise (Comparative Example 1) were prepared.

[0042]

[Table 2]

<Production Method> Example 1 and Comparative Example 1 were prepared as follows. Mix egg yolk, vinegar, salt and pepper well. To this, slowly add the G2-4.0 sample or salad oil and mix well. Example 2 was prepared as follows. G2-4.0 Mix the sample, vinegar, salt and pepper well. To this, add the salad oil gradually. Finally, slowly add the yolk and mix well.

<Results> Both Examples 1 and 2 were creamy, good-textured mayonnaise dressings. The mayonnaise made by the recipe of Comparative Example 1 was slightly less viscous than commercially available mayonnaise. Examples 1 and 2
In addition, when the comparative example 1 was scooped with a finger and dripping properties were observed, dripping occurred in the order of Example 1 <Example 2 <Comparative Example 1, and Example 1 hardly dripped. Example 1,
Sample No. 2 had thixotropic properties, and when it was shaken gently, it became dolly, but when it was stirred with a spoon, it had fluidity. Further, in Example 1, the appearance was like custard cream without oiliness at all.

[0045]

Example 3, Comparative Example 2 <Ice cream> G1-6.
Using the eight samples, ice creams having the compositions shown in Table 3 were prepared.

[0046]

[Table 3]

<Preparation method> The components shown in Table 3 are sufficiently mixed in a container capable of heating, dispersed and dissolved to prepare an ice cream mix (mix). After filtering the mix, 7
The mixture is further homogenized at 0 ° C. with a homogenizer. This was sterilized, cooled to 0 to 5 ° C, aged, further frozen to -5 ° C with a commercially available soft ice cream freezer, filled into a container, and then cured at -18 ° C or lower. <Results> The texture of Example 4 was softer than that of Comparative Example 3.

[0048]

Example 5, Comparative Examples 4 and 5 <Yogurt> Commercial yogurt (Bulgarian yogurt, plain tie)
200 g), 50 g each
G1-5.0 sample, commercially available microcrystalline cellulose suspension (“
"Oras" Cream FP-03, manufactured by Asahi Kasei Corporation: D
P = 192, χ _I= 0.68, χ_II= 0, average particle size about
3 μm was adjusted to a cellulose concentration of 5% by weight with purified water.
) And water, mix in a blender and mix three
A sample was obtained. Leave these samples in the refrigerator for 1 hour
The condition was observed. G1-5.0 sample, commercially available microcrystalline cellulose
Example 5 with the addition of a sugar suspension and water, respectively.
Comparative Examples 4 and 5 are provided. <Results> All three samples were cloudy and homogeneous immediately after mixing.
there were. However, when left in the refrigerator for 1 hour,
In Example 4 and Comparative Example 5, there was a clear separation of whey. Separation
Comparative Example 5 to which water was added was more severe. this
On the other hand, in Example 5, no separation occurred. Ma
In addition, the viscosity (20 ° C.) of the three samples was as shown in Example 5
0 mPa. s)> Comparative Example 4 (1000 mPa.s)> Ratio
Comparative Example 5 (100 mPa.s).

[0049]

Example 6, Comparative Example 6 <Addition to cocoa beverage> Hot water 2
20 g of commercially available cocoa powder (milk cocoa, manufactured by Morinaga Seika Co., Ltd.) is thoroughly mixed and dissolved in 0 g to prepare two cocoa liquids. To the two cocoa liquids, a normal temperature G2-0.2 aqueous solution or 130 g of water was separately added, and thoroughly stirred to prepare two cocoa drinks. G2-0.2
A sample using an aqueous solution is referred to as Example 6, and a sample using water is referred to as Comparative Example 6. These two samples were placed in test tubes (130 m
m height), allowed to stand still, and observed for sedimentation. <Results> Example 6 had a slightly thicker feeling than Comparative Example 6, and was a creamy and good cocoa drink. In the sedimentation test using a test tube, in Comparative Example 6, sedimentation of the cocoa component was clearly observed 5 minutes after standing.
In Example 6, no sedimentation component was observed. After 3 hours, in Comparative Example 6, a sedimentation phase was observed at a height of about 8 mm from the bottom of the test tube, but in Example 6, no sedimentation phase was observed. Thus, the cocoa beverage of the present invention is less likely to settle.

[0050]

[Example 7 and Reference Example 6] <Carrot juice> 125 g of commercially available carrot juice (manufactured by Kagome Co., Ltd.)
I prepared them. G1-
1.5 25 g of an aqueous solution or 25 g of water was added, and the mixture was stirred with a household mixer for 10 seconds to produce two juices. G
The sample to which the 1-1.5 sample was added is Example 7, and the sample to which water was added is Comparative Example 7. These juices were collected in test tubes, allowed to stand, and the sedimentation state was observed. <Results> The appearance and texture of Example 7 and Comparative Example 7 hardly changed. In the sedimentation test using a test tube, after 30 minutes, a small amount of sediment, which seems to be carrot particles, was observed in Comparative Example 7, but was not observed in Example 7.

[0051]

Example 8, Comparative Examples 8 and 9 <Jelly> 65.0 g of a commercially available jelly base (Jelly Ace, Melon Aji, manufactured by House Foods Co., Ltd.) was dissolved in 150 g of boiling water, and this was divided into three parts. Three samples were prepared. Separately, G2-0.
5 aqueous solution, 67 g of a commercially available microcrystalline cellulose cream aqueous suspension ("Ceolas" Cream FP-03, manufactured by Asahi Kasei Kogyo Co., Ltd. to adjust the cellulose concentration to 0.5% by weight), and 67 g of water are prepared. . Each of these was added to the sample in which the jelly base had been dissolved, mixed thoroughly, and then stored in a refrigerator for about 1.5 hours.
Jelly samples were obtained. The sample added with the G2-0.5 sample is referred to as Example 8, the one added with the cellulose cream is referred to as Comparative Example 8, and the one added with water is referred to as Comparative Example 9. <Results> Jelly was prepared at a height of 30 mm from the bottom of the glass container, and the items shown in Table 4 were evaluated based on Comparative Example 9. Table 4 shows the results.

[0052]

[Table 4]

Comparative Example 9 had good transparency, but was somewhat brittle and had poor jelly-like elasticity. Comparative Example 8, which contained conventional microcrystalline cellulose, was also found to be unsuitable when it was somewhat brittle, had poor jelly-like elasticity, and required transparency. On the other hand, Example 8
It has been shown that it has good elasticity and texture and can be applied to applications requiring transparency.

[0054]

According to the present invention, in addition to the non-caloric and low-calorie effects of the dietary fiber effect and the replacement of fats and oils, the purpose of ordinary cellulose-containing foods and drinks is to increase the amount, prevent sedimentation, prevent dripping, etc. (1) Emulsion stabilizing effect, (2) Extremely thickening (including gelling) effect, (3) Excellent dispersion stabilizing effect over a wide pH range, (4) Moisture retention effect, (5) High transparency, 6) Food and drink having excellent action effects such as no water-soluble substance and no feeling of roughness at all, and (7) no stringiness and no stickiness peculiar to water-soluble polysaccharides such as starch and gums. It is possible to provide a raw material and food and drink to which the food and drink raw material is added.

[Brief description of the drawings]

FIG. 1: Cellulose I crystal fraction χ _I and cellulose II
It is a schematic diagram showing how to determine the type crystal fraction chi _II.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23L 2/52 A23L 1/04 4B047 // A23C 9/13 2/00 FF Term (Reference) 4B001 AC03 BC01 EC04 4B014 GB18 GL11 GP01 4B017 LC10 LG07 LG14 LK13 4B035 LC03 LC05 LE02 LE03 LG26 LK04 LK13 4B041 LC03 LC10 LD01 LD03 LH11 4B047 LB09 LE01 LG03 LG10 LG29 LG44 LG53

Claims (4)

[Claims] 1. A dispersion medium comprising cellulose having an average degree of polymerization (DP) of 100 or less, a fraction of a cellulose type I crystal component of 0.1 or less, and a fraction of a cellulose type II crystal component of 0.4 or less. A food or drink raw material characterized by comprising a cellulose dispersion comprising certain water and having an average particle size of cellulose of 5 μm or less. 2. A cellulose dispersion having a transmittance of 40% or more for visible light having a wavelength of 660 nm when the cellulose concentration is 0.05% by weight.
Food and drink ingredients as described in. 3. A food or drink comprising the food or drink raw material according to claim 1 or 2. 4. The food or drink according to claim 3, comprising 0.01 to 6% by weight of cellulose.